Rabbit Soup |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 a rabbit, in one piece | 6 cups water | 1 medium carrot, peeled, whole |
| 1/2 small celeriac, peeled | 2 small leeks, washed | 2 Tbs. flour |
| 2 rashers bacon, finely sliced | 1 small onion, finely chopped | 1 cup dry red wine |
| 2 Tbs fresh parsley, chopped | 3 slices black or rye bread | |
| 1 | Put the rabbit in cold salted water and bring to a boil slowly. Reduce the heat and simmer, partially covered, for 1 hour. Add the carrot, celeriac, leeks, and salt and freshly ground black pepper to taste. Cook till tender, about 20 minutes. Remove the rabbit and take the meat off the bones. Strain the broth and reserve the vegetables. Chop the rabbit meat and dice the vegetables. |
| 2 | Fry the sliced bacon, reduce the heat, add the onion and fry till almost golden. Add the bacon and onion to the broth. Add the wine, rabbit chunks, and chopped vegetables. Cook for a few minutes to heat through. Serve with parsley and croutons made from cubed dark bread fried in butter. |